Consuming
Thoughts
by
Fay Strickler
*enn State Extension Home
Economist For Berks Co.
As American palettes are
exposed to more foods of other
cultures, rice is becoming an
increasingly important part of
the American diet. Many com
mon Asian, Spanish, Indian,
Mexican, and Cajun dishes call
for rice.
As a result, the rice cooker, a
common appliance in Korea,
China, and Japan, and other
Asian countries is now becoming
more popular with American
consumers because it is conve
nient and it can consistently
produce perfect fluffy rice, with
out scorching or becoming soggy
or dry.
The three-cup cooker is the
best seller, followed by the
before
All Herbs
Plus One
■Mineral'
seven-cup capacity version.
Cooker prices range from $19.99
for basic model to $69.95 for
moderate ones to several hun
dred dollar models. Cool-touch
sides for safety and nonstick
surfaces for easy clean-up are
important at all price levels. At
the higher prices, performance
features may include fuzzy-logic
computerization with timers,
automatic on and off settings to
keep rice warm for hours after
cooking, and options such as
steam trays and egg poachers.
Before you decide to purchase
the higher-priced model, consid
er how often you will use the fea
tures and whether it really is
worth spending the extra money.
It's also important to consider if
you have a place to store anoth
er appliance.
Cooking with rice is an excel
lent way to stretch your food dol
lars. Using rice will help you
prepare economical dishes that
are still delicious and nutritious.
Rice is free of cholesterol, fat
and sodium, but rich in complex
carbohydrates, the perfect
choice for quick to fix recipes at
any meal.
Uncooked white rice can be
stored on a shelf and is ready to
use with no washing, peeling, or
chopping. Once opened, rice
should be stored in an airtight
container. Cooked rice may be
stored in the refrigerator in an
airtight container for up to one
week or in the freezer for six
months.
Get into the healthy habit of
cooking double batches of rice.
With extra rice on hand you can
easily put together quick stir
fries, hot or cold salads,
casseroles and desserts.
Liven up rice with these
quick tips:
•Add flavor to rice by cooking
rice in chicken, beef, or veg
etable broth.
•Make an elegant salad by
tossing cool rice with marinated
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artichoke hearts, Italian dress
ing, and Parmesan cheese.
•Serve grilled chicken with
hot rice tossed with sauteed
onion and snipped fresh
cilantro.
•Create a quick fried rice by
sauteing chopped ginger, green
onions, and bacon; add cooked
rice and a splash of soy sauce.
•Stir sauteed red or green
pepper strips and garlic into hot
rice cooked in chicken broth.
•Toss cool rice with fresh
fruits and ham; serve with a
honey/yogurt dressing for a cool
summer salad.
•Cook rice in chicken broth,
the juice of one lemon, one clove
of minced garlic and a pinch of
pepper. Garnish with snipped
Food Handlers Course
WEST CHESTER (Chester
Co.) If you have a food service
establishment in Chester County,
safe food and a sanitary environ
ment are what you expect and
so do your customers! Chester
County requires any food service
operation to have a county Food
Service Manager/Operalor certifi
cate.
The Certified Food Safety and
Sanitation Course will prepare
you to take the National Restau
rant Association examination,
which will qualify you for certifi
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fresh parsley.
Turkey Waldorf Salad
1 cup cooked rice (cooked in
chicken broth), cooled
1 cup cooked turkey breast
strips
3/4 cup diced unpeeled apple
1/2 cup sliced celery
2 Tbs. slivered almonds,
toasted
3 Tbs. bottled poppy seed
salad dressing
Lettuce leaves
Combine all ingredients
except lettuce in medium bowl.
Serve on lettuce leaves. Makes
2 servings. Per serving: 380
calories, 25.1 g protein, 15.7 g
fat, 33.8 g carbohydrate, 657 mg.
sodium, 49 mg. cholesterol.
cation. In this 16-hour program,
you will learn how to keep your
food safe and prevent foodborne
illness in your facility. Penn Stale
Cooperative Extension will offer
the first 1998 Food Safety and
Sanitation Course on Mondays,
April 13, 20. 17 and May 4 from
10 am. to 2:30 p.m. The registra
tion fee of $llO covers text, in
struction, and exam administra
tion costs.
Registration is limited; the
deadline for registration is Match
30. Call (610) 696-3500.
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